Peanut Chutney, Verkadalai Chutney, Chutney Recipe

Peanut chutney/groundnut chutney with detailed step by step photos, peanut chutney is a delicious side dish with dili, dosa and uthappam. Peanut is basically from Andhra cuisine.  There are so many ways peanut chutney is made.  Today I had made it with coconut and added tamarind.

This peanut chutney is my own recipe and  I tried it without coconut but I like with coconut .The colour of the chutney can  vary based on the peanut /groundnut used like with skin or without  skin.I always use it with skin but its based on your preference . I prefer using tamarind in this chutney as it enhance the taste.

I used red chilli in this recipe but you can use green chilli. If you don’t want the garlic flavour you can skip it. You can add onion to this peanut chutney Tempering this chutney is optional. Please visit all my other chutney recipes.

Peanut Chutney, Varkadalai Chutney, Chutney Recipe, Groundnut Chutney

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Peanut chutney/groundnut chutney with detailed step by step photos, peanut chutney is a delicious side dish with dili, dosa and uthappam. Peanut is basically from Andhra cuisine.  There are so many ways peanut chutney is made.

– In a kadai heat some oil and add peanut/groundnuts (I used the raw peanut you can also use roasted one) and suate for few minutes

– Now add 2 tbsp channa dal/kadalai paruppu, 2 tbsp urad dal and continue to fry

– Then add red chilli and garlic and suate for 3 minutes

– Finally add 1 tsp cumin/jeera, coconut and curry leaves and cook for a minute and switch of the flame

– Once the mixture cool downs transfer it to a grinding  jar, add small sized tamarind Further add water & salt and grind it

– Now in a small tadka pan and heat some oil add mustard seeds and once it splutters add curry leaves and transfer the tadka to chutney

5 from 2 votes

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Prep Time 5 mins

Cook Time 10 mins

Course Chutney Varities, Side Dish

Cuisine Indian

Ingredients

  

• 1/2 cup Peanut
• 1 tbsp Channa dal/Kdalai parupu
• 1 tbsp Urad dal
• 2 no. Garlic pods
• 1 tsp Cumin/Jeera
• 5 no. Red chilli
• Few curry leaves
• 1/4 cup Coconut (shredded)
• small Tamarind
• 1 tsp oil
• Water (for grind)
• Salt (as per taste)

For tempering (optional)

• 1 tsp oil
• 1/2 tsp mustard
• 1 spring curry leaves

Instructions

 

• In a kadai heat some oil and add peanut/groundnuts (I used the raw peanut you can also use roasted one) and suate for few minutes
  
• Now add 2 tbsp channa dal/kadalai paruppu, 2 tbsp urad dal and continue to fry
  
• Then add red chilli and garlic and suate for 3 minutes
  
• Finally add 1 tsp cumin/jeera, coconut and curry leaves and cook for a minute and switch of the flame
  
• Once the mixture cool downs transfer it to a grinding  jar, add small sized tamarind Further add water & salt and grind it
  
• Now in a small tadka pan and heat some oil add mustard seeds and once it splutters add curry leaves and transfer the tadka to chutney
  

Notes

You can use roasted peanut also

You can skip channa dal and garlic if u don’t want to add

Keyword Chutney Recipe, Chutney Varities, Groundnut Chutney, Peanut Chutney, Varkadalai Chutney